Spicy arugula is the perfect pair for crispy schnitzel in this classic recipe.
- Made with 4.5 oz Plenty Baby Arugula
- Serves 4
For the pork schnitzel
- 4 boneless pork loin chops, pounded to ½ inch thick
- ¼ cup all purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 large egg
- ½ cup panko breadcrumbs
- 1 cup neutral oil for pan frying, such as canola or grape seed
For the salad
- 4.5 oz Baby Arugula
- ¼ cup fresh dill sprigs
- 3 Tbsp pepitas or roasted pumpkin seeds
- 2 Tbsp olive oil
- 1 Tbsp lemon juice, from 1 large lemon
- Kosher salt and black pepper to taste
Dijon mustard and lemon wedges for serving
Prepare the Pork Schnitzel: Prepare three shallow bowls, in one put the all purpose flour, salt, pepper and garlic powder. Crack the egg into the second and add 1 tsp of water and whisk till smooth to make the egg wash, and in the third place the panko breadcrumbs. Prepare 2 sheet trays set in with a wire rack. Add the frying oil to a large cast iron skillet and set over medium heat.
As the oil is heating, prepare the breaded pork: first dredge in the seasoned flour, shaking off any excess, then using only one hand, place into the egg wash and dunk till fully covered. Using your other clean hand dredge the pork cutlets in breadcrumbs until fully coated and set aside onto one of the wire racks. Repeat with the other three cutlets.
Test your frying oil by sprinkling a couple breadcrumbs into the pan and if they sizzle and bubble the oil is ready (it should be around 350F). Pan fry the cutlets one or two at a time depending on the size of your pan till golden brown and crisped, about 3 minutes on each side. Remove to the second wire rack lined pan and place into a warm oven or cover with a tented foil covering.
Mix the Salad: Toss together the arugula, dill and pepitas with the olive oil and lemon juice until lightly coated and season with salt and pepper.
Serve: Serve the cutlets with a heaping pile of the salad mix and mustard and lemon wedges on the side.